You can’t spell Nintendo Entertainment System without E-a-s-t-e-r. (also without “internet nest mementos”). Curiously, the most obvious of Nintendo-themed eggs are absent from this 8-bit basket.
Bonus: You can’t use hard-boiled eggs here, but enjoy a video tutorial on making Game of Thrones-esque dragon eggs with Styrofoam eggs and thumbtacks:
News of the Mayan Apocalypse may have come and gone, but that doesn’t stop the more conspiratorial-minded among us to find newer and fresher apocalypses to hang their heads on. In any event, when one of these things goes down, the survivors are going to need to eat. So why not ramen?
Nissin Foods, maker of those little bags of ramen noodles that you used to eat in college, has announced they are releasing an Emergency Ramen Canister which is designed to fuel whatever dire situation you may one day find yourself in. They will be available in two flavors, Chicken Ramen and Cup Noodles. The canisters even come packed in with a fork just in case the pending apocalypse is cutlery-related.
The company says the canisters last three years, which is news to us considering we were sure the old-school bags of ramen lasted at least twenty. That explains a lot, actually. Pardon us while we make an appointment with our doctor.
And then there were 8. We’re staying a few steps ahead of the actual NCAA “March Madness” tournament and have our field set for the Elite 8 round of “Bracket Battle: Best College Eats.”
Below, you’ll find the polls for Round Two. Voting will run from March 27th until March 31st at 3pm ET. Find the full schedule of the tournament here.
Is your school no longer in contention? Try out one of the recipes for the remaining schools and you just might find a dish worth rooting for.
Continue Reading Elite 8: Best College Eats
Time was not on my side this last week. I know you know the feeling — work meetings, cat feedings, domestic chores and professional bores (c’mon, that was pretty good, right?). Point is, when it came to making dinner, it was the last thing I had time to commit to.
While tearing through the aisles of my local supermarket, I noticed one amazing improvement: They had completely remodeled the salad bar! I’m not talking a new variation on ranch dressing or shredded carrots. I’m talking a complete overhaul (much like the ones I see in other bigger cities when I’m traveling with production crews). They had added new, lighter dressings (like the lemon one I used here), more vegetable variety and — best of all — precooked grains. While the pick of this week was wheat berries, they told me they’re also cycling in quinoa, farro, bulgur and barley. What a hearty and delicious timesaver!
Pairing a quick-cooking piece of protein like a pork tenderloin with the helping hand of fresh, natural and already prepared ingredients from the salad bar is definitely an ace in the hole I won’t soon forget. Just goes to show you that it pays off to explore your local store a bit — they’re always adding in something new.
Glazed Pork Loin With “Salad Bar” Salad
Continue Reading Dinner Rush! Glazed Pork Loin With “Salad Bar” Salad
Getting most guys to the doctor’s office is a task that not even Hercules would accept (he is also a guy.) This goes double when it is for something uncomfortable or embarrassing. How many times have you promised someone in your life you would finally go in and get surgically sterilized, only to back out at the last minute because you were hungry for pizza? That many times? Then this is the clinic for you.
The Urology Associates of Cape Cod, Massachusetts has taken part in a rather, um, unique special offer. From now until April 6th, if you go in for a vasectomy, you’ll walk out without the ability to conceive but with the ability to consume massive amounts of pizza. That’s right. They are giving away pizzas with every vasectomy. The whole thing is ostensibly a March Madness promotion, although they might be taking the tournament’s name a little too literally.
The clinic says that business is banging. So far over thirty guys have eagerly given up their ability to reproduce in order to shove free pizzas in their mouth. Not bad! Now what can we give up to get a free plate of nachos?
Manischewitz makes 1 million sheets of matzo per day during Passover season and almost 75 million sheets annually. That’s a lot of matzo. We visited the plant and headquarters in Newark, N.J., to go behind the scenes of a production that, during its peak season, has its team making matzo 20 hours a day. To be certified kosher for Passover, the matzo production follows very strict guidelines and abides by kosher laws. We donned hairnets for a behind-the-scenes factory tour to see how this unleavened bread, a Passover staple, is made.
Continue Reading Behind the Scenes: The Making of Matzo
We have good news, great news and the greatest news for Eat St. fans. Good news first: Comedian James Cunningham will be taking us on more awesome road trips around North America’s tastiest, messiest and most irresistible street food when Eat St. returns to Cooking Channel on April 16 at 8pm ET.
Now the great news: Eat St. has a cookbook coming out on April 2. It comes with 125 recipes from the best food vendors on wheels from the Southern Fried Chicken picked above to the Chocolate Diablo Cookies pictured below. The lip-smacking full-color photographs are alone worth checking it out.
Greatest news: We’re giving away a copy of the cookbook to one lucky Devour reader. All you have to do is flip through our gallery of The Best Food Truck Dishes from Eat St. and post a comment on this post about which dish you like the best.
Continue Reading Cookbook Giveaway: Eat St.
In recent years, food and technology have become so intertwined that they’ve begun referring to one another as brothers from another mother. Not a week goes by that we don’t see some cool new food-related innovation that could very well change how we chomp forever. Why, here are two now!
First up, a baby bib that proves the age old saying “one man’s trash is another man’s treasure.” The ridiculously named Goo Period Vincent Van Bib is a simple concept. Basically, it’s a bib with a frame on it. That way, when the baby in your life inevitably spills food all over themselves, you can pass it off as art. It’s only $7 which is around how much money Vincent Van Gogh made in his lifetime.
Speaking of Vincent Van Gogh, it really sucks when wine goes bad. The Savino is poised to ensure you never have to throw away a half-full bottle again. The genius in this product is the float mechanism, which acts as a barrier between those two ancient enemies, wine and oxygen. Once you pour the wine in and seal it shut, it will remain drinkable for another week. The bad news? Now you don’t have an excuse to polish off an entire bottle in a night.
It’s an incontrovertible fact that fried foods pair fantastically with other fried foods.
Comfort food. Utterly lacking in rules and regulations or even regionalisms, its a culinary genre that’s near and dear to most of our hearts. Despite its vast and unwieldy plethora of options, nobody has to ask what constitutes as comfort food. You know it when you see it (because it always looks preposterously amazing). Comfort food pushes us beyond the physical realm of taste into the emotional realm of feeling, as in “This burger makes me feel like all is right with the world,” or “I’m divorcing my husband to marry this donut.”* It’s pizza and burgers and mac ‘n’ cheese and pie and donuts and pretty much anything deep-fried. Sure there’s a 99.5% chance that it’s terrible for you, but it feels
so good going down —
and don’t you deserve to feel good now and then? We think so, and that’s why we’re presenting you with Unique Eats Comfort Foods tonight at 8pm ET.
Continue Reading The Country’s Ultimate Comfort Foods